This organic Shincha (first flush) tea is harvested on the 88th day of spring, and is manufactured using the traditional "lightly-steamed process." The flavorful liquor has pleasant floral notes, accented by a delicate hint of freshly cut hay. This offering is made from the Yabukita cultivar, and produced in Kagoshima prefecture.

This selection from Kirishima, in Kagoshima prefecture, is crafted from the Yabukita cultivar and usually reserved for the domestic market. The mouth feel has a decidedly brothy character, and the flavor has a classic "umami" aspect. A superb specimen of this style and grade.

This top quality Kabuse Sencha is crafted in Kagoshima prefecture, located in the southern part of Kyushu. Processed in the traditional style, the leaves are shaded for the last 2-3 weeks before harvest. The result is a flavorful, brothy cup, with a sweet character and full, clean aftertaste. Produced from the Okumidori cultivar.